Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and sprinkle with breadcrumbs. For the sponge mix 200 g butter, 200 g sugar and 1 pinch of salt with the whisks of the mixer until creamy.
Stir in the eggs one by one. Mix 350 g flour and baking powder, stir in. Put the dough into the fat pan and smooth it down.
Wash and drain or sort the fruit. Halve and stone the apricots and plums. Strip currants from the panicles with a fork. Spread the fruit in 4 wide strips on the dough, placing the halved fruit with the skin side down.
Preheat oven (electric cooker: 175° C/circulating air: 150° C/gas: level 2). For the crumbles, quickly knead 3 tbsp. flour, 2 tbsp. sugar, 1 pinch of cinnamon and 20 g butter in flakes in a bowl with your hands to form crumbles.
Spread the crumbles on the blackberries. Spread almonds on the plums and pistachios on the apricots. Sprinkle the currants with 3-5 tablespoons of sugar. Bake in the hot oven on the middle shelf for 25-30 minutes.
Let it cool down. Whipped cream is delicious with it.